Description
Steak Frites is a classic French bistro dish featuring juicy pan-seared steak paired with crispy golden French fries. This simple yet elegant meal combines the rich flavors of a perfectly seared ribeye, sirloin, or New York strip steak with twice-fried Russet potato fries, finished with a flavorful herb butter or pan sauce for an authentic café-style experience at home.
Ingredients
Steak
- 2 ribeye, sirloin, or New York strip steaks (8–10 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
Frites (French Fries)
- 1½ pounds russet potatoes, cut into fries
- Vegetable or peanut oil, for frying
- Salt, to taste
Optional Herb Butter
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, chopped
- 1 clove garlic, minced
Instructions
- Prepare Fries: Soak cut potatoes in cold water for at least 30 minutes or up to overnight to remove excess starch for crispiness.
- Dry Potatoes: Drain the soaked potatoes and pat them completely dry with a clean towel to prevent oil splatter during frying.
- First Fry: Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry potatoes in batches for 4 to 5 minutes until they are soft but not browned. Remove and drain on paper towels.
- Second Fry: Increase oil temperature to 375°F (190°C) and fry the potatoes again for 2 to 3 minutes until golden and crispy. Remove fries, drain well, and season with salt while hot.
- Season Steaks: Pat steaks dry and season generously with salt and freshly ground black pepper on both sides.
- Heat Skillet: Heat olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
- Sear Steaks: Place steaks in the hot skillet and sear for 3 to 4 minutes per side, depending on thickness and desired doneness, to develop a flavorful crust.
- Baste Steaks: Add butter, smashed garlic, and fresh thyme or rosemary sprigs to the skillet. Tilt the pan carefully and use a spoon to baste the melted butter and herbs over the steaks for 1 to 2 minutes to enhance flavor.
- Rest Steaks: Remove steaks from the skillet and let them rest on a cutting board or plate for 5 to 10 minutes to allow juices to redistribute.
- Make Herb Butter (Optional): In a small bowl, mix softened unsalted butter with finely chopped parsley, thyme, and minced garlic until well combined.
- Serve: Plate the rested steak alongside the golden frites. Top steaks with herb butter or spoon pan drippings over them. Serve immediately, optionally with Dijon mustard or garlic aioli on the side.
Notes
- Classic steak frites traditionally uses sirloin or hanger steak for an authentic flavor.
- Use an instant-read thermometer to check steak doneness: Rare (125°F), Medium-rare (130–135°F), Medium (140°F).
- Fries can be baked or air-fried as a healthier alternative to deep frying.
- Serving with Dijon mustard or garlic aioli adds a nice complementary flavor to the dish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French
